Boeuf Bourguignon — cookly.recipes

The garnish is cooked apart and added at the end, which is why the good ones look like that.

WHAT YOU GET

The chef's hidden note — the technique no cookbook prints
Every component built from scratch, each with its own spec
Films on choosing and judging the produce before you buy it
Gross and net gram weights for every ingredient, per portion
Time and temperature at each stage, as run in the restaurant
A photo at every step that can go wrong
Substitutions for anything hard to find where you live
What usually goes wrong, and what to do about it

Yours for good once bought. Updates from the chef included.

BEFORE YOU BUY

Equipment: Heavy casserole, Two frying pans, Fine sieve
Allergens: Milk, Sulphites
Method: 28 steps · 21 photographed · 7 filmed
Components: 3 made from scratch
Films: 3, 17 min

3 RECIPES INSIDE THIS RECIPE

Each with its own weights, steps and timings

The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».

Wine reduction

Film

A bottle of red reduced with aromatics to about a third before it ever meets the meat.

Poured in raw the wine stays acidic for hours and the sauce never rounds out; reduced first it is already sweet.

Red Burgundy000 g
Onion000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 5
Time: 50 min
Hands-on: 15 min

Makes 250 ml

Up to 3 days ahead

Weights and method unlock on purchase

Garniture bourguignonne

Film

Lardons blanched then crisped, pearl onions glazed in butter, mushrooms seared dry — all in separate pans.

Cooked in the stew they go grey and give up their liquid. Cooked apart and added at the end they are what the dish looks like.

Smoked lardons000 g
Pearl onions000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 8
Time: 45 min
Hands-on: 40 min

Makes Serves 6

Up to 1 day ahead

Weights and method unlock on purchase

The braise

Chuck browned hard, dusted with flour, moistened with the reduction and stock and held just under a simmer.

Boiling squeezes the meat and it turns stringy. The whole braise sits at a temperature where nothing ever bubbles hard.

Beef chuck000 g
Plain flour000 g
Something cured000 g
A hard cheese000 g
The bitter leaf000 g

Steps: 9
Time: 3.3 h
Hands-on: 35 min

Makes Serves 6 · better on day two

Make a day ahead

Weights and method unlock on purchase

WEIGHED

INGREDIENTS

A taste of the list · the rest locked

A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.

Beef chuck000 g
Red Burgundy000 g
Smoked lardons000 g
Button mushrooms000 g
Pearl onions000 g
Smoked something000 g
A whole bulb000 g
Cold-pressed oil000 g
Aged for weeks000 g

The full list, weighed, unlocks on purchase

WATCH BEFORE YOU SHOP

3 films · 17 min

Most of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.

CHOOSING6:00

Chuck, shin, cheek: which braises best

TECHNIQUE5:00

Browning in batches without steaming

KIT6:00

Holding a braise below a simmer on a domestic hob

METHOD

STEP BY STEP — 28 STEPS

21 photographed · 7 filmed

Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 21 of the 28 carry a photo of what it should look like at that moment, and 7 carry a short clip for the parts a still cannot show.

Hardest step: keeping the braise off the boil — step 17 of 28.

01
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview
02
03
04
05
06
+ 22 more steps, timed and photographed

WHERE IT USUALLY GOES WRONG

3 things Antoine Rouvier watches for every service. You can read what they are right now — the answer to each one comes with the recipe.

01
Reducing the wine before it goes in
What to do about it
02
Three separate pans for the garnish
What to do about it
03
Chilling overnight to lift the fat
What to do about it

The chef's hidden note

The marinade timing, the reduction point of the wine, and why the mushrooms and onions never touch the braise.

Written by Antoine Rouvier. Visible only to people who bought this recipe.

Read it — $6.99

NOTES FROM THE KITCHENS

487 verified cooks · 93% said it worked

Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.

PAY $6.99 ONCE

487 people cooked it, 93% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 13 more cooks the price becomes $14.99. Your copy never does.

One payment · Yours for good · No subscription